The Wisconsin Center for Dairy Research will hold the 10th Artisan Cheese Seminar, “Semi-soft and Monastery Cheese and Cheddar Cheese Flavor Workshop,” Nov. 17 to Nov. 19 at the College of Agricultural and Life Sciences, University of Wisconsin-Madison.
The two-day semi-soft and Monastery cheese portion of the course will focus on those cheese varieties and includes a hands-on cheesemaking day. The one-day Cheddar cheese flavor workshop will concentrate on the flavor and texture of different types of Cheddar cheese from various locations.
Art Hill, professor of food science at the University of Guelph, Ontario, is the featured speaker. His focus is teaching and research of cheese technology, dairy chemistry, and dairy processing. He also teaches technical communications and food product development.
The workshops will feature discussions on traditional manufacture, cheesemaking tips, cheese types including stirred curd, flavors and additives, modern manufacture and cheese ripening. The two-day session will feature a cheese Art Hill has been working on in Canada: a high-heat, direct-acid cheese, packaged in a casing.
The three-day seminar is the best cheese-education value at $185 for Wisconsin residents and $285 for non-residents. The two-day portion of the course is limited to 16 participants; $130 for Wisconsin residents and $190 for non-residents. The Cheddar Cheese Flavor Workshop is limited to 25 participants; $75 for residents and $95 for non-residents.
For registration information, please contact the CALS Conference Office, 620 Babcock Drive, Madison, WI 53706, (608) 263-1672.